Cooking Terms

Ramen is a Japanese noodle dish consisting of alkaline wheat noodles served in hot broth, typically with toppings such as sliced pork, scallions, and a seasoned egg. In English, it also refers to the noodles themselves. The term can denote both the dish and the noodles, and it is commonly used in casual dining contexts and in the broader world of East Asian cuisine.

Ratatouille is a French-origin noun referring to a stewed vegetable dish, typically made with zucchini, eggplant, peppers, and tomatoes, often served as a side or main dish. The term is also widely recognized from the animated film character. In culinary contexts it denotes a rustic Provençal ratatouille, and in pop culture it’s known globally due to its film association.

Ravioli is a plural noun for a type of small, stuffed pasta pillows. Typically square or circular, each dumpling is sealed around a filling such as cheese, meat, or vegetables, then boiled or simmered. The term is used in Italian cuisine and commonly appears in menus and recipes worldwide.

Rhubarb is a perennial plant whose thick tart stalks are widely used in cooking and desserts; the term also refers to the edible stalks themselves, typically prepared with sugar or used in pies. As a noun, it denotes both the plant and the edible product, and in some contexts may describe a heated dispute, though this usage is informal and regional.

Rise (noun): An upward movement or increase, such as a rise in price or the rising sun. It can also refer to an ascent or origin, as in a rise to power. The term often implies progression from a lower to a higher position and is used across contexts from physical movement to figurative growth.

Risotto is a creamy Italian rice dish cooked in broth to a starchy, al dente texture, typically finished with parmesan and other ingredients. The word itself refers to the dish but also to the method of slowly simmering small rice grains until they release starch. In English, it denotes the dish rather than the grain, and is commonly used in menus and culinary contexts.

Roquefort is a noun referring to a famous blue cheese from the Roquefort-sur-Soulzon region in southern France, aged in limestone caves and characterized by its bold, tangy flavor and blue veins. The term also denotes the cheese itself, known for its distinct texture and aroma. It’s a loanword in many languages, retaining a French pronunciation with emphasis on the second syllable.

Rosemary is a noun that typically refers to an evergreen herb used for flavoring dishes, or to the flowering plant Salvia rosmarinus. In addition, the name Rosemary is used as a feminine given name. It conveys a classic, botanical association and carries subtle connotations of freshness and warmth. The pronunciation and rhythm are distinctive, with a two-syllable or three-syllable variation depending on emphasis.

Saffron is a noun referring to the highly prized spice derived from the dried stigmas of the crocus flower, Crocus sativus. It has a distinct golden-yellow hue and a delicate, earthy aroma. In culinary contexts, saffron is used in small quantities for flavor and color, and the term also denotes the spice itself as a substance of high value.

Sage (noun) refers to a herb known for its savory aroma and culinary uses, or to a person recognized for wisdom and sound judgment. It can also describe something wise or prudent. In cuisine, it’s used fresh or dried; in character, it denotes discernment and knowledge. The word carries a formal, slightly scholarly connotation when describing wisdom.

Salami is a cured, seasoned sausage made from fermented meat, typically pork, and often sold in thin slices. It has a distinctive, mildly tangy flavor and firm texture, commonly used in sandwiches and antipasti. The term also refers to sliced deli meat in many cuisines.

Salmon is a noun referring to a large migratory fish, often raised or caught for food. It also denotes the pinkish-orange color associated with the fish flesh. The word is commonly used in culinary, fishing, and dietary contexts, and includes a silent 'l' in standard pronunciation. In everyday speech, it functions as a concrete noun with specialized uses in biology and cuisine.

Salsa (as a noun) refers to a spicy seasoned sauce of Latin American origin, typically used as a dip or condiment. It also denotes a genre of lively Latin American music and dance. In everyday use, “salsa” can describe the sauce on chips or a performance style in dance contexts, and it’s commonly encountered in restaurants, cooking shows, and dance classes.

Salt is a tangible mineral commonly used to Season and preserve foods; in broader terms it can describe a flavorful profile or a chemical compound (sodium chloride). It conveys a sense of essentiality, old-world preservation, and potency in taste. The word also appears in idioms and expressions emphasizing value, sharpness, or savor. 2-4 sentences exploring practical meaning and usage beyond the substance itself.

Scampi is a plural noun designating a type of large prawn or shrimp, typically prepared in garlic-butter sauce. In culinary usage, “scampi” also refers to dishes cooked in this manner, or to dishes featuring the shrimp itself. The term is often encountered in menus and cookbooks, sometimes used in the plural to denote the dish rather than the individual crustaceans.

Semolina is a coarse, pale-yellow flour made from durum wheat, traditionally used for pasta and desserts. It has a slightly nutty flavor and a granular texture. In cooking, semolina also refers to the milled product used to dust surfaces or shape doughs, distinct from finer flours and cornmeal.

Shallot is a small onion cultivar with a mild, sweeter flavor often used in cooking. It typically grows in clusters, with Papery brown skin and multiple cloves similar to garlic. In culinary contexts it is valued for its gentle aroma and nuanced, subtle taste that blends well with many dishes.

Spaghetti is a long, thin type of pasta made from durum wheat, typically served with sauce. The term refers to the individual strands as a collective dish. It is widely used in Italian cuisine and often features in casual and formal menus alike.

Steam is the gaseous phase of water produced when liquid water is heated to its boiling point; it can also refer to a visible vapor of water droplets. In everyday use, it commonly denotes the vapor emitted from boiling water or a hot appliance. The word can also describe a mood or atmosphere (e.g., “steam-powered” or “the Steam room”).

Stew (noun) refers to a dish of meat, vegetables, or other ingredients simmered slowly in liquid. It can also denote a state of agitation or persistent worry. In both senses, the term conveys a sense of warmth and simmering activity, whether describing food preparation or a figurative emotional or cognitive bubbling.

Stilton is a historically strong, blue-veined cheese from England, aged to develop its distinctive flavor and aroma. Used chiefly as a culinary cheese in UK and international markets, Stilton embodies a rich, creamy texture with characteristic pungency. As a proper noun for a brand/region, it also signals traditional British cheese-making craftsmanship.

Sumac is a noun referring to a reddish-purple shrub or its dried berries, used as a spice or dye. In culinary use it adds a tangy, lemony note to dishes, while the plant also has ornamental and historical significance. The word typically denotes the spice made from the berry and is pronounced with two syllables and a short, bright stress pattern.

Swordfish is a large, predatory ocean fish with a long, flat bill. In common usage, it refers to the edible meat of this species and to the marketplace/industry term for that meat. The word combines sword and fish, signaling a fish with a blade-like snout, and is used as a noun in culinary and fisheries contexts.

Tagliatelle is a broad, flat ribbon pasta of Italian origin, typically served with hearty sauces. It is usually made from durum wheat and egg, giving it a firm bite and glossy surface. The term refers both to the pasta variety and the dish prepared with complementary toppings, highlighting its delicate but substantial texture.